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Wishing You The Sweetest Of Holidays!

December 24, 2009

In the midst of all the Christmas preparations in our kitchen and I am sure in yours, I wanted to take the time to wish you a very Merry Christmas and plenty of joy and happiness this holiday season.

In my family we celebrate Christmas Eve and Christmas Day with two big dinners. In B's family, it's only Christmas Day. His is small-ish, mine is big. Huge actually. Nowadays, we are doing a bit of both even if I am not home and he indulges me in some of my traditions, like the Provencal 13 desserts and listening to "La Pastorale des Santons de Provence". Yes, baby Jesus was born in Provence and his parents spoke with the accent. You didn't know?! No Christmas is complete without it and in the 30 something years I have been around, I have had plenty of time to learn each character by heart.

Until my grandmother passed away, Christmas Eve dinner was held at my grandparents' house after church and we would go *all* out. Christmas Day's traditions were a bit more low key as it was the "in-laws" day, meaning my uncles and ant would go visit their in laws during the day and come back for dinner. Those who were without in-laws would make their way to my parents' house for lunch for macaroni, butter, parmesan and a plate of charcuterie. Came 8pm and we would have a Christmas Day dinner usually revolving around a buffet of regional delicacies.

One of our holiday traditions is to make a visit to our favorite chocolatiers, "Les Chocolats Colas" in the town of Maule. True chocolate artists making the most intricate as well as delicious chocolate creations. We usually get a few pieces to take home but we really go there for their chocolat chaud. More like ganache chaude really. Indeed, the chocolate is so rich and so thick that it is served in small espresso cups. Trust me, that is plenty. Strong, spiced just right and silky all the way down to your toes.

As part of my holiday rituals of listening to La Pastorale while baking, I always make sure to fix us a batch of hot chocolate albeit a little lighter than the one we have at the Colas chocolate shop when we go home. B. likes to have a handful of marshmallows in his hot chocolate but I really find store bought ones to be tasteless and gritty. Ok, so they can be gooey mess, marshmallows are so easy to make at home, it's worth it trying them at least once.

Both recipes for our favorite creamy and rich hot chocolate and homemade marshmallows after the bump.

Tonight's dinner will be with some of our closest friends around some French regional delicacies. Low key, reflective and quiet. Just what I like.

Thank you for your readership throughout the years. You cry and laugh with me and everytime I come here and spill some goodies, I feel like having coffee with some good friends. Thank you!Hot Chocolate: 6 oz (180gr) semisweet chocolate (chips or chopped)1 cup whole milk1 cup heavy cream1/4 teaspoon cardamompinch of ground cloves

Place the chocolate in a large bowl. Set aside.In a large saucepan set over medium heat, bring the milk and cream to a simmer. Remove from the heat and slowly pour the hot liquid over the chocolate. Let the mixture stand for 2 minutes then slowly whisk the mixture until completely smooth. add the spices, stir and serve with the marshmallows.

Line a 8X8 baking pan with plastic wrap. Spray lightly with cooking spray and sprinkle lightly with some cornstarch, shake the excess off. In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Pour the mixture into the prepared pan and let set 24 hours at room temperature. Unmold and cut squares with a hot knife.

So lovely to hear about your family's traditions. Thanks so much for sharing them. Our eldest has just been introduced to the wonder that is hot chocolate, and it's just about his favourite thing. This spiced version would just send him over the moon.

reading your lovely blog this past year and "tasting" every recipe through your beautiful photography has made me pick up my wooden spoon again this year....thank you for the most delicious inspiration...

My friend, Merry Christmas to you and yours. One more week and we shall be in 2010. Let's put 2009 behind us. I'm looking forward to all of the fabulous work you will be doing in the new year and beyond. More laughter, more fun, more doing what you love. Wishing you the very best. xoxo

I Have fallen in love with your blog! I am especially taken by your stunning photos. You do an amazing job! I am inspired to become a better photographer because of you :D. I can only imagine you being the sweetest thing...

Happy Holidays to you Helen, and many many thanks for guiding me through the macaron process. I sat down on Christmas eve and had a lovely cup of tea and a vanilla macaron with raspberry cream filling. Sweet succes!

Thank you for providing us with such wonderful reading through the years! There's a reason we keep coming back... :) I love the thought of putting cardamom and cloves in my hot chocolate--MUST TRY NOW!!!! XOXO

Hiyam: Yes I make pompe l'huile for our 13 desserts. Since the 13 desserts are supposed to symbolize Jesus and his apostles, the pompe a l'huile is often said to symbolize the bread that Jesus shared with them during the Last Supper. It is a slightly sweet bread, not a cake, so yes, it is customary to start with a bread dough base.

i love family holiday traditions. i loved the pastorales in the french basque country we used to go watch as a kid. that photo makes me feel warm and cozy inside. happy holidays and wishing you the best 2010!

I've never seen a truffle recipe with egg yolks before. Cannot wait to try these! Oh, and these are the finished almond French macarons with chocolate-mint ganache that my daughter made using your recipe. Her second batch ever. Happy Holidays! Dani

Oops! I left my comment on the wrong post. I think I read the truffles post first and then continued with the hot chocolate because I had missed that one. Anyway, I love both recipes and hope to try them this weekend. Happy New Year! Dani

Made these last night and they are fantastic. I substituted vanilla paste for bean (that's what I had in the pantry)and whipped for about 12 mins as I had seen in other recipes- this one doesn't stipulate. My only disappointment is not making a double batch, I can tell they will disappear very quickly. I have read elsewhere to leave them out after cutting an hour or so before transferring into container to help prevent them going moist/sticky again.Thanks for another wonderful recipe.